BRPI0710453A2 - food composition prepared by a sterilization process - Google Patents

Abstract

<UM> FOOD COMPOSITION PREPARED THROUGH A <MV> STERILIZATION PROCESS. The present invention relates to a food composition prepared by means of a sterilization method. More specifically, to a sterilizing process to be used in an aseptic process that comprises the steps of: obtaining a food composition; passing an electric current through said composition; maintain a voltage range by adjusting the electric current; and wherein said composition comprises a composite material with a volume of about 0.001 ml to about 16 ml.

Description

FOOD COMPOSITION PREPARED THROUGH A DETERILIZATION PROCESS

FIELD OF INVENTION

The present invention relates to a food composition prepared by a sterilization method. More specifically, a sterilizing process to be used in an aseptic process comprising the steps of: obtaining a food composition; pass an electric current through said composition; maintain a voltage range by adjusting the electric current; and said composition comprising a composite material having a volume of from about 0.001 ml to about 16 ml.

BACKGROUND OF THE INVENTION

A conventional method for sterilization of low acid foods involves the use of sufficient heat to penetrate through the package to the slowest or coldest point in the packed food product. Once the cold point of the package has reached the target temperature over a certain period of time, sterility is obtained. Sufficient penetration heat is applied including, but not limited to, a retort process that produces and contains saturated air with water vapor, water vapor spray, water vapor, and hot water immersion. Some disadvantages of the process for food sterilization by retorting result in the high exposure of the product to heat, the product / package interface, and the lower exposure to the cold in the package, thus creating a lack of uniformity in heat distribution that prevents the sterilization of mixtures. heterogeneous and food large compartments. With conventional heating, the larger the particle, the longer the time required to heat the particle to the sterilization temperature. Because of this disadvantage, complete thermal processing (sterilization) of all particles does not occur in a food that includes large particles, small particles, heterogeneous materials, and homogeneous materials.

While much effort has been made to produce a food composition that is aseptically sterilized, there remains a need for a food composition containing large particles, small particles, heterogeneous materials and homogeneous materials that is sterilized by rapid and immediate warming of the product and warming it. from the inside out while preserving the properties of the food.

Ohmic heating is a method for food processing in which an alternating electric current passes through a food sample. This results in heat generation internally within the food composition. The process processes the different physical properties of a composition or particle to uniformly heat said composition or particle. This results in the internal generation of food energy. Ohmic heating reduces exposure to heat by dramatically reducing the time taken to bring a food product to sterilization temperature. In addition to heating rapidly, thermal heating heats large or small particles as quickly as fluids, provided they have similar electroconductivity properties. In some cases, the particles heat up even faster. Ohmic heating allows more uniform heating of the entire system, and the opportunity to formulate products with larger particles.

It is therefore an object of the present invention to obtain a food composition prepared by a sterilization method, preferably ohmic heating, so that all solid food pieces present in the food composition, including large particles, small particles, particulates, heterogeneous material and material as well as the filling, are commercially sterilized.

SUMMARY OF THE INVENTION

The present invention relates to a food composition prepared by a sterilization method, comprising the steps of: obtaining a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and said composition comprising a composite material having a volume of from about 0.001 ml to about 16 ml.

The present invention further relates to a food composition prepared by a sterilization method, comprising the steps of: obtaining a food composition; pass an electric current through said composition; maintain a voltage range by adjusting the electric current; wherein said composition comprises; a compound material with a volume of about 0.001 ml to about 16 ml; and a filler.

The present invention further relates to a kit comprising: a food composition prepared by a sterilization method comprising the steps of: obtaining a food composition; passing an electric current through said composition; maintain a voltage range by adjusting the electric current; and wherein the composition comprises a material composed of a volume of from about 0.001 ml to about 16 ml.

The present invention further relates to a food composition prepared by a sterilization method, comprising the steps of: obtaining a food composition; pass an electric current through said composition; adjust a voltage range to maintain an electrical current range; and wherein said composition comprises; a compound material with a volume of from about 0.001 ml to about 16 ml.

The present invention also relates to a commercial article comprising: a container comprising a food composition prepared by a sterilization method comprising the steps of: obtaining a food composition; pass an electric current through said composition; maintain a voltage range by adjusting the electric current; said container having instructions for dispensing said food composition, comprising instructions for opening said container, transferring said food composition of said container and closing the container container or optionally disposing of said container.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1 is a block diagram of the general sterilization method of a food composition;

Figure 2 is a block diagram of the mixing system of Figure 1;

Figure 3 is a block diagram of the meat-forming system of Figure 1;

Figure 4 is a block diagram of the sterilization system of Figure 1;

Figure 5 is a block diagram of the circulating system of Figure 1;

Figure 6 is a block diagram of the packaging system of Figure 1;

Figure 7 is a block diagram of the aseptic filler system of Figure 1.

Figure 8 is a sectional diagram of an electroconductivity measuring device.

Figure 9 is a device electrical schematic diagram for electroconductivity measurement.

DETAILED DESCRIPTION OF THE INVENTION

The present invention comprises a food composition prepared by a sterilization method, comprising the steps of: obtaining a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and said composition comprising a composite material having a volume of from about 0.001 ml to about 16 ml.

These and other limitations of the compositions and methods of the present invention, as well as many of the optional ingredients suitable for use in the present invention, are described in detail hereinafter.

For use in the present invention, the term "adapted for use" means that the described pet food products may meet the safety requirements of the American Association of Feed Control Officials (AAFCO) to provide pet food products as they may be corrected. from time to time.

For use in the present invention, the term "pet animal" means a domestic animal including, preferably (e.g.), dogs, cats, horses, cows, pigs, rabbits and the like. Domestic dogs and cats are particularly preferred.

The term "complete and nutritionally balanced" for use in the present invention, unless otherwise specified, refers to a pet food product that has all the necessary nutrients known in appropriate amounts and proportions, upon the recommendation of the competent authorities. recognized in the field of pet nutrition.

For use in the present invention, the term "composite material" refers to food compositions produced from one or more ingredients that have been mixed together and subsequently formed into solid food pieces.

For use in the present invention, the term "filler" refers to a material in the form of solid, liquid or gas, which is used to fill the volume around solid food pieces within a food composition package.

For use in the present invention, the term "final product" refers to the food composition in a package.

For use in the present invention, the term, "heterogeneous" means solid food pieces that are nonuniform in terms of shape, geometry, size, density, mass, consistency or other physical properties.

For use in the present invention, the term, "homogeneous" means solid food pieces that are uniform in terms of shape, geometry, size, density, mass, consistency or other physical properties.

For use in the present invention, the term "de-ingredient batch" refers to composite materials that are added together, in known amounts or ratios, to create solid food pieces. These solid food pieces are subsequently processed to create the food composition.

For use in the present invention, the term "large particles" refers to a piece of solid food having a volume of about 2 ml to 16 ml.

For use in the present invention, the term "mixing system" refers to the process in which liquid ingredients and combinations of liquids and solid food pieces are mixed together to create food composition.

For use in the present invention, the term "ohmic heating unit" refers to a specific type of equipment used in a sterilization system. The "ohmic heating unit" passes an electric current through the product to be sterilized, and uses the electrical resistance of the food composition to generate sufficient heat to effectively eliminate the microorganisms.

For use in the present invention, the term "package sterilization" refers to the process of detaching the package containing the food so as to achieve a reduction of at least about 6 µg in microbial activity on all surfaces of said package. This treatment may consist of, but is not limited to, chemical, thermal, radiation, light or pressure treatments.

For use in the present invention, the term "particulates" refers to a piece of common solid food volume from about 0.001 ml to about 0.027 ml.

For use in the present invention, the term "pet composition" means a pet food composition, pet supplements, as well as snacks, crackers, chewable items and combinations thereof. Pet grooming can be wet and / or dry.

For use in the present invention, the term "chunking operation" refers to a process that combines one or more ingredients to form a solid food chunk.

For use in the present invention, the term "product" refers to the food composition, whether in the packaging or independent thereof.

For use in the present invention, the term "recirculation" refers to a component of the food processing system positioned after the sterilization system, and which detects processing errors such as low temperatures, low residence time, excessive particle sizes and lump formation, among others, because the control parameters have been exceeded or not met.

For use in the present invention, the term "rework material" refers to food compositions that have exceeded or not met the required processing conditions. This rework material is recycled to complete the sterilization process.

For use in the present invention, the term "small particles" refers to a solid food piece with a volume of from about 0.027 ml to about 2 ml.

For use in the present invention, the term "sterilization system" refers to the process of heat-treating the food composition to achieve a reduction of at least about 9% in the activity or viability of sporosmicrobials. This is typically termed "commercial sterility" in the food industry. For use in the present invention, the term "wet food compositions" means that food compositions may be moist and / or semi-moist.

All percentages, parts and ratios for the present invention are given by weight of the total product unless otherwise specified. All such weights, as corresponded to the ingredients listed herein, are based on the donor level and therefore do not include solvents or by-products that may be included in commercially available materials unless otherwise indicated.

The food composition and methods of the present invention may comprise, consist of, or consistently consist of, essential elements and limitations of the invention described herein, as well as any additional or optional ingredients, components or limitations described herein or otherwise useful for the food composition intended for consumption. by animals or humans.

FORM. COMPOSITION

The food composition of the present invention may be in the form of a pet composition and / or a human composition. The food composition may comprise a composite material. The composite material may comprise one or more ingredients that have been mixed together to form solid food pieces. The solid food pieces may be large particles, small particles and / or particulates. The solid food pieces may be heterogeneous and / or homogeneous. Eating can additionally comprise a filling. The food composition may be a ready-to-eat food, baby food, snack, snacks, rations, pates, processed meats such as sausages, sausages, meatballs and combinations thereof.

The food composition comprising composite material comprising solid food pieces may have a format selected from the group consisting of cube, spherical, geometric, axially elongated, rectangular, corded, chopped, sliced, flaked and combinations thereof.

The food composition may have a density of from about 0.85 g / mL to about 1.15 g / mL, from about 0.9 g / mL to about 1.1 g / mL, from about 0.95 g / mL at about 1.05 g / mL, or from about 0.97 g / mL to about 1.03 g / mL, as measured by the Density Method described hereinafter.

The food composition may have an electroconductivity. The electroconductivity is about 0.5 Siemens / m to about 9.0 Siemens / m, from about 0.7 Siemens / m to about 7.0 Siemens / m, about 9 Siemens / m to about 5, 0 Siemens / m, from about 1.0 Siemens / m to about 2, 4 Siemens / m from about

1.1 Siemens / m to about 2.0 Siemens / m, or about

1.2 Siemens / m to about 1.7 Siemens / m as measured by the Electroconductivity Method described herein.

In one embodiment, the feed composition is in the form of a wet pet food composition. The wet pet food compositions of the present invention may be a semi-wet pet food composition (i.e. those having a total moisture content of 16% to 50% by weight of the composition), and / or a pet food wet food composition (ie those having a total moisture content greater than 50% by weight of the composition). Except where otherwise noted, semi-moist or wet pet food compositions are not limited by their composition or method of preparation. Otherwise the pet food composition is dry (i.e. those having a total moisture content of less than 16% by weight of the composition).

The pet food composition may comprise a continuous matrix which may comprise a filler. The pet food composition may comprise a discontinuous matrix which may comprise a composite material. The food composition may be a pet food composition, and may be completely and nutritionally balanced. A complete and nutritionally balanced food composition for pets can be composed to be provided as the only feed, being able to maintain life and / or promote reproduction without consuming any additional substances except water.

In one embodiment, the food composition is in the form of a baby food composition. The baby food composition of the present invention may be semi-moist (i.e., those having a total moisture content of 16% to 50% by weight of the composition), and / or moist (i.e., those having a moisture content). greater than 50% by weight of the composition). Baby food wrapping may comprise a continuous matrix which may comprise a filler. The baby food composition may comprise a continuous matrix which may comprise a composite material.

COMPOUND MATERIAL

The food composition may comprise a composite material. The composite material may comprise one or more ingredients that have been mixed together to form solid food pieces. The solid food pieces may be large particles, small particles and / or particulates. The solid food pieces may be heterogeneous and / or homogeneous.

The composite material may have a volume of from about 0.001 ml to about 16 ml, from about 0.008 ml to about 12 ml, from about 0.064 ml to about 8 ml, from about 0.125 ml to about 4 ml. , or about 0.25 ml to about 2 ml, as measured by the Volume Method described hereinafter.

Large particles have a volume of from about 2 ml to about 16 ml, from about 2.5 ml to about 8 ml, or from about 3 ml to about 4 ml, as measured by the Volume Method described hereinafter. document.

The small particles have a volume of from about 0.2 ml to about 2 ml, from about 0.3 ml to about 1.5 ml, from about 0.3 ml to about 1 ml, or from about 0.5 ml. 4 ml to about 0.8 ml as measured by the Volume Method described hereinafter.

The particulates have a volume of from about 0.001 ml to about 0.2 ml, from about 0.01 ml to about 0.175 ml, from about 0.025 ml to about 0.15 ml, or about from 0.064 ml to about 0.125 ml as measured by the Volume Method described hereinafter.

The composite material may have a density of from about 0.85 g / mL to about 1.15 g / mL, from about 0.9 g / mL to about 1.1 g / mL, from about 0.95 g / mL at about 1.05 g / mL, or from about 0.97 g / mL to about 1.03 g / mL, as measured by the Density Method described hereinafter.

The composite material comprising solid food pieces may have a shape selected from the group consisting of cube, spherical, geometric, axially extended, rectangular, corded, chopped, sliced, flakes and combinations thereof.

The composite material is selected from the group consisting of animal protein, vegetable protein, herbaceous matter, vegetables, fruits, pasta, fat, oils, binding agents and combinations thereof.

Animal protein may be derived from any of several animal sources including, for example, meat or meat by-products. Non-limiting examples of animal protein include beef, meat, poultry, lambs, kangaroos, shellfish, crustaceans, fish and combinations thereof, including, for example, muscle meat, meat by-products, meat meal or fishmeal.

Plant protein may be derived from any of several plant sources. Non-limiting examples of vegetable protein include lupine protein, detrigo protein, soy protein, and combinations thereof.

Farinaceous matter may be derived from any of several sources of farinaceous matter. Non-limiting examples of farinaceous matter include grains such as rice, maize, millet, sorghum, barley, wheat and the like, pasta (e.g. crushed pasta), breads and combinations thereof.

Vegetables can be derived from any vegetable sources. Some non-limiting vegetable examples include peas, carrots, corn, potatoes, beans, lettuce, tomatoes, broccoli, cauliflower, and leeks.

Fruits can be derived from any fruit sources. Some non-limiting examples include tomatoes, apples, avocado, pears, peaches, cherries, apricots, plums, grapes, oranges, grapefruit, lemons, limes, cranberries, raspberries, blueberries, watermelon, cantaloupe, muskmelon, strawberries, bananas and same combinations.

Pasta may be derived from any of the various sources of pasta. Some non-limiting examples include wheat pasta, corn pasta, potato pasta, soybean pasta, rice pasta and combinations thereof.

Fat can be derived from any fat sources. Some non-limiting examples include chicken fat, beef fat, swine fat and combinations thereof.

Oils can be derived from any oil source. Some non-limiting examples include fish oil, corn oil, canola oil, palm oil, and combinations thereof.

Binding agents may be derived from any of several binding agents. Non-limiting examples of binders include novel powder-based materials (including egg whites and preferably dry-dried egg whites), denatured proteins, food grade polymer adhesives, gels, polyols, starches (including modified starches), gums and mixtures thereof.

Some nonlimiting examples of polyols include sugar alcohols such as disaccharides and complex carbohydrates. Certain complex carbohydrates are commonly referred to as starches. Disaccharides are molecules of the general formula CnH2n ^ On-I, wherein the disaccharide has 2 monosaccharide units connected via a glycosidic bond. In this formula, η is an integer equal to or greater than 3.

Some nonlimiting examples of disaccharides which may be used in the present invention include sucrose, maltose, lactitol, maltitol, maltulose and lactose.

Some nonlimiting examples of complex carbohydrates include oligosaccharides and polysaccharides. For the purposes of the present invention, the term "oligosaccharide" means a molecule having from 3 to 9 monosaccharide units, wherein the units are covalently connected by means of glycosidic deletions. For use in the present invention, the term "polysaccharide" means a macromolecule having more than 9 monosaccharide units, wherein the units are covalently connected via glycosidic bonds.

Polysaccharides may be straight or branched chains. Preferably, the polysaccharide has from 9 to 20 monosaccharide units. Polysaccharides may include starches, which are defined herein to include starches and modified starches. Starches are generally carbohydrate polymers occurring in certain plant species such as cereals and tubers such as corn, wheat, rice, tapioca, potatoes, peas and the like. Starches contain dealfa-D-glucose linked units. Starches may have either a primarily linear structure (e.g. amylose) or a branched structure (e.g. amylopectin). Starches can be modified by crosslinking to prevent overexpansion of starch granules using methods well known to those skilled in the art. Additional examples of starches include potato starch, cornstarch and the like. Other examples of commercially available starches include ULTRA SPERSE M ™, N-LITE LP ™ and TEXTRAPLUS ™, all available from the National Starch and Chemical Company, Bridgewater, NJ, USA.

Some non-limiting examples of preferred complex carbohydrates include raffinose, stachyose, maltotriose, maltotetraose, glycogen, amylose, amylopectin, polydextrose and maltodextrin.

The food composition of the present invention may comprise a continuous matrix which may comprise a filler. The filler material may be a solid, liquid or air conditioned. The filler material may be reversible (e.g., thermoreversible including gelatin) and / or irreversible (e.g. thermo-irreversible including egg white). Non-limiting examples of filling include gravy, gel, gelatin, meat jelly, gravy, water, gas (eg including nitrogen, carbon dioxide and atmospheric air), broth, extracts, brine, soup, steam and combinations of the same. same.

The filler may have an electroconductivity. Electricity is about 0.5 Siemens / m to about 9.0 Siemens / m, from about 0.7 Siemens / m to about 7.0 Siemens / m, from about 0.9 Siemens / m to about5, 0 Siemens / m, from about 1.0 Siemens / m to about 2.4 Siemens / m, from about 1.1 Siemens / m to about 2.0 Siemens / m, OR from about 1.2 Siemens / m m at about 1.7 Siemens / m as measured by the Electroconductivity Method described herein.

When the filler is liquid, the Consistency Value (K) is from about 0.01 to about 1,000 Pa-sn, from about 0.02 to about 600 Pa-Sn, from about 0.1 to about 400 Pa-sn. Pa-sn, from about 0.2 to about 100 Pa-Sn, or from about 0.3 to about 13 Pa-Sn, as measured by the Viscosity Determination Method, described hereinafter. The Shear Index (n) is about 0.001 to about 4, where η is dimensionless, about 0.01 to about 3, about 0.1 to about 2, or about 0, 2 to about 1 as measured by the Hazard Determination Method described later in this document.

The filler may optionally further comprise an additional component. Some non-limiting examples of additional components include wheat protein, protein lupine, lupine protein, protein flour, textured wheat protein, textured soy protein, textured lupine protein, textured vegetable protein, breads, minced meat, flour, mashed dough, mass, water, flavorings, starches, seasoned salts, colorants, gradual deliberation compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, flavor modifiers and combinations thereof.

STERILIZATION METHOD

The food composition of the present invention is preferably sterilized by a sterilizing process designed for use in an aseptic process. The sterilizing process preferably consists of ohmic heating and preferably includes the steps of 1) obtaining the food composition of the present invention; 2) pass an electric current through the food composition; 3) maintain a voltage range by adjusting the electric current. Optionally, the electric current can be maintained, and the voltage range can be adjusted. The voltage range is preferably from about 5V to about 350V for each heating unit.

Referring to Figure 1, method 100 consists of at least 6 diagrammed operations in the form of block operations in said Figure 1.

Referring to Figure 2, the operation for chunking 200 is illustrated. The batch of ingredient 210 is where the composite material intended to form solid food chunks is added, combined in a blending operation and then emulsified 220. The composite material is vacuum coated 230 to reduce the included air bubbles. Initial ingredient temperatures range from 1.5 ° C to about 100 ° C based on the average temperature of the ingredients before being added to ingredient lot 210. Some ingredients may be added while frozen, while others may be heated before addition to the ingredient batch, thus creating the range of initial ingredient temperatures. Vacuomized batch 230, which may be in the interliquid and pasty consistency range, is passed through an extruder 240 and then through one or more steam tunnels 250 to form a piece of solid food. Alternatively, the extruded material may be passed through other heating / baking devices such as a baking oven, a heated holding tube, a heated bath or a fryer. The solid food piece can then pass through a cooling tunnel 255 and a conformer 260, before being transported by a transfer line 261 to the next steps of the process. Other ingredients 270, such as flavor aids, spices, nutrients, vitamins or the like, may be added to the system by an alternative transport system 271.

Referring to Figure 3, the mixing system 300 is illustrated which is designed for additional mixing of liquid ingredients such as fillers, carrier fluids, broths or soaking ingredients in a temperature controlled boiler 310. Several batches of solid food pieces can be combined into one. another temperature controlled boiler 320 via line 261.Any rework material that has been processed out of the upper or lower control limits may be transferred back to the 531 line mixing operation into a rework tank 330 specifically intended for contain material for work that has been improperly processed. The combination of liquids, solid food pieces and rework material is obtained by a series of flow control valves, 311, 321 and 331, and positive displacement pumps 312, 322 and 332. The liquid, solid food pieces and reworked material, further herein described as food composition, is sent to the sterilization system via the transfer line 340. The food composition can be pumped to a pressure in the range of 3 kPa to 300,000 kPa, common flow from about 1 Lpm to 1,000 Lpm. from the mixing tank to the sterilization system. Referring to Figure 4, the sterilization system 400 begins with a positive displacement pump (BDP) 410 which pumps the food composition through a temperature sensor 420, a flow meter430 and into a sterilization system 440 which contains one or more ohmic heating units 441, 442 and 443. These heating units could consist of a series of one to three ohmic heaters. An example of the ohmic heater that can be used in the sterilization system of the present invention consists of 60 kW ohmic heater units produced by Emmepiemme SRL of Piacenza, Italy. The dwell time in each ohmic heating unit can be between about 1 and 60 seconds. Current flowing through each of the ohmic heating units could range from about 0.05 Amps to about 120 Amps. The power for each ohmic heating unit could typically be in the range of about 1 kW to about 75 kW, while the voltage could be in the range of about 5 Va to about 350 V. Examples of end temperature desired for the first of the three ohmic heating units may be from about 50 ° C to about 80 ° C, for the second ohmic heating unit may be from about 70 ° C to about 110 ° C, and for the third heating unit Ohmic may be from about 130 ° C to about 150 ° C, respectively.

In an alternative embodiment, these ohmic-heating units may also be replaced by other known types of heating units. Examples include, but are not limited to direct water steam heating chambers and greased film heat exchangers.

The food composition then flows through a second temperature sensor 450, which is used to verify that the composition has reached the target temperature of about 140 ° C. A retention tube 460 is used to provide sufficient time at elevated temperatures to complete the sterilization process. The length of the retention tube is typically in the range of about 100 cm to 1,000 cm, with the temperature maintained between about 1200 ° C and 300 ° C. The duration of the food composition in the retention tube would typically be between 5 seconds and 1,000 seconds. Food composition then flows through a cooling process 470 containing one or more heat exchangers 471, 472 and 473 designed to reduce the temperature of the food composition to a lower temperature, preferably near room temperature. The final temperature range may be between 50 ° C and about 100 ° C, but typical final temperatures range from about 25 ° C to about 70 ° C. A suitable example of a heat exchanger designed to cool the product to the desired outlet temperature is an APV scraped surface heat exchanger produced by APV Crepaco, Inc. This temperature is measured by a temperature sensor 480. At the end of this operation, the food composition flows. through a backpressure pump (BCP) 490 used to maintain positive pressure throughout the sterilization process and is then conveyed to the flow bypass operation via a transfer line 491.

Referring to Figure 5, recirculation system 500 begins with a series of sensors 510. Some non-limiting examples of inline process sensors include temperature, pressure, flow and metal. The feed composition which, when passing through the sensors, is outside the predetermined control limits for the sterilization process is pumped through the flow bypass valve (VDF) 520 through a 530 positive displacement pump, passing through a 531 transfer tubing to work tank 330, shown in Figure 3. The food composition that meets the process control limits installed through flow bypass valve 520 and, using pump 540, is conveyed through line 541 to the next processing step. Some non-limiting examples of control parameters include volume from 0.001 ml to about 16 ml, temperature ranges (275 ° C to 350 ° C) and electroconductivity (0.5 Siemens / m to 9 Siemens / m).

Referring to Figure β, the para-sterilization system of package 600 begins with the passage of the package stock cylinder 610 through a sterilization operation 620 and then its entry into a sterile environment under positive back pressure. The stock cylinder is then formed or shaped into a product container by means of a forming process 630, and conveyed via the conveyor belt 631 to the next step. Referring to Figure 7, the packaging filling system 700 contains a filling device. packaging 710, in which the sterile packaging is filled with the sterile product, in a sterile environment. The packaging is then moved to a packaging sealer 720 to be sealed. Once sealed, the final product exits the sterile environment via a transfer line 721, then goes to a palletizer 730. The completed products are placed in boxes and stacked on pallets to be sent via a transfer system 731 to storage and, finally distributed to stores.

FOOD KIT

The present invention may also comprise a food kit. The food kit of the present invention may comprise: a food composition, preferably sterilized by means of a sterilizing process designed for use in an aseptic process. A food composition prepared by a sterilization method comprising the steps of: (a) obtaining a food composition; (b) passing an electric current through said composition; (c) maintain a voltage range by adjusting the electric current; said composition comprising a material composed of a volume of from about 0.001 ml to about 16 ml. Food packaging may be packed in a single container, in separate containers, in containers with finger compartments and combinations thereof.

The food kit may comprise a pet food kit, a baby kit, a snack kit, a human kit, and combinations thereof. The food kit may further comprise an additional food composition in a full size, a sample size, or both. The food kit may further comprise an additional food composition which coordinates with the food composition which is comprised within a container.

For example, if the food composition contained in a container is a dry pet food, the coordinated pet composition may be a sauce. Similarly, if the normal food composition is a pet composition, coordinated pet composition can be a probiotic, a vitamin, rawhide, snacks, or chewable items. Similarly, if the normal food composition is a pet composition, coordinated pet composition may be a fill. Similarly, if the normal food composition is an infant composition, the coordinated infant composition may consist of fruits, vegetables or juice. The food kit may further comprise a coupon, a discount or an advertisement.

The food kit may further comprise a set of instructions. These instructions may also include illustrations.

TRADE ARTICLE

The present invention encompasses commercial articles. The commercial article comprises a container comprising a food composition prepared by a sterilization method comprising the steps of: (a) obtaining a food composition; (b) passing an electric current through said composition; (c) maintain a voltage range by adjusting the electric current.

The effectiveness of the present invention may be linked to the consumer's ability to understand the instructions for use, and to properly use the product. The commercial article may further comprise a set of instructions for associating with the container instructing the consumer to perform the methods of the present invention. The method of dispensing the food composition comprises instructions for opening the container, transferring the food composition itself, and closing the container. These instructions may include illustrations. Additionally, the food composition comprises a composite material having a volume of from about 0.001 ml to about 16 ml.

FOOD COMPOSITIONS

Some non-limiting examples of dry food compositions may optionally contain, based on dry matter, from about 1% to about 50% crude protein, from about 0.5% to about 25% crude fat, about 1%. about 10% supplementary fiber, and about 1% to about 30% moisture, all by weight of the food composition. Alternatively, a dry food composition may contain, based on dry matter, from about 5% to about 35% crude protein, from about 5% to about 25% crude fat, from about 2% to about 8%. supplementary fiber, and from about 2% to about 20% moisture, all by weight of the food composition. Alternatively, dry food composition contains, based on matter-based, a minimum protein content of about 9.5% to about 22%, a minimum fat content of about 8% to about 13%, a minimum moisture content of about 3% to about 8%, and a minimum additional fiber content of about 3% to about 7%, all by weight of the food composition. The dry animal composition may also have a minimum metabolizable energy level of about 3.5 Kcal / g.

Some non-limiting examples of a semi-wet food composition may optionally contain, based on dry matter, from about 0.5% to about 50% crude protein, from about 0.5% to about 25% crude fat. , about 0.5% to about 15% supplementary fiber, and about 30% to about 50% moisture, all by weight of the food composition. Alternatively, the semi-wet food compositions may contain, based on dry matter, from about 5% to about 35% crude protein, from about 5% to about 25% crude fat, from about 1% to about 25%. 5% supplementary fiber, and from about 35% to about 45% moisture, all by weight of the food composition. Alternatively, the semi-moist food composition may have a minimum protein content of about 9% based on dry matter. From 5% to about 22%, a minimum fat content from about 8% to about 13%, a minimum moisture content from about 38% to about 42%, and a minimum additional fiber content from about 2% about 3%, all by weight of food composition. The semi-moist food composition may also have a minimum metabolizable energy level of about 3.5 Kcal / g, from about 0.1% to about 20% gray, and from about 0.001% to about 5, 0% Taurine.

Some non-limiting examples of a wet food composition may optionally contain, based on dry matter, from about 0.5% to about 50% crude protein, from about 0.5% to about 25% crude fat, about from 0.01% to about 15% supplemental fiber, and about 50% to about 90% moisture, all by weight of food composition. Alternatively, wet food compositions may contain, based on dry matter, from about 5% to about 35% crude protein, from about 5% to about 25% crude fat, from about 0.05% to about 5% supplemental fiber, and from about 60% to about 85% moisture, all by weight of the food composition.

Alternatively, an animal wet food composition may contain, on a dry matter basis, a minimum protein content of from about 9.5% to about 22%, a minimum fat content of from about 8% to about 13%, from about 65% to about 80%, and a minimum additional fiber content of from about 0.1% to about 3%, all by weight of the food composition. The wet food composition may also have a minimum metabolizable energy level of about 1.0 Kcal / g, from about 0.1% to about 20% ash, and about 0.001% to about 5.0%. % Taurine.

In one embodiment of the present invention, food composition is a composition which, whether in a dry, wet or semi-wet form, among others, comprises, on a dry matter basis, of about 5% to about 50%, alternatively 20%. % to about 50% of animal derived ingredients by weight of the food composition. Non-limiting examples of animal-derived ingredients include chicken, beef, pork, sheep, turkey (or other animal) protein or fat, eggs, fishmeal, and the like.

Where the food composition is in the form of a sauce, the composition may comprise at least 10% of a stock, some non-limiting examples of which include vegetable, carnebovine, chicken or ham stock. Molecular compositions may comprise from dry matter, from about 0.5% to about 5% crude protein and from about 2% to about 5% crude fat.

In cases where the food composition is in the form of a supplement composition such as crackers, chewy items and other snacks, the supplement may comprise, on a dry matter basis, from about 20% to about 60% protein, or about 22% to about 40% protein, despite the supplement composition. As another example, the supplement compositions may comprise, based on dry matter, from about 5% to about 35% fat, or from about 10% to about 30% fat, by weight of the supplement composition. Food compositions and feed supplements are intended for use by animals such as cats or dogs are common knowledge in the state of the art. An additional embodiment of a food composition, which would be processed using the detailed system in Figures 1 to 7, may comprise, in particular, weight of the food composition, from about 40 to about 60% meat or compound material, from about 0 to about 15% vegetable, from about 0 to about 30% vegetable-textured proteins, and from about 0 to about 30%. 15% pasta or cereal grain. The food composition would be about 65% about 99% total moisture, about 1% about 5% fat, about 8% about 20% protein, and about 1% about 2, 5% carbohydrate based on dry matter.

OPTIONAL INGREDIENTS

The food composition of the present invention may further comprise a wide range of other optional ingredients.

Some non-limiting examples of optional ingredients include wheat protein, soy protein, lupine protein, protein flour, wheat protein, textured soy protein, protein lupine, textured vegetable protein, breads, minced meat, flour, minced dough. , pasta, water, flavors, starches, seasoned salts, gradual deliberation compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, flavor modifiers and combinations thereof.

Also useful herein as an optional ingredient is one or more dyes. Some non-limiting examples of dyes include, but are not limited to, natural or synthetic dyes, and any combination thereof. A dye may be malt brown, titanium dioxide white or detomate extract (eg lycopene) red, alfalfa (eg chlorophyll) green, algae flour green, caramel brown coloring, extract annatto (eg, bixin, transbixin, norbixin and combinations thereof) for approximately yellow-orange coloration, approximately reddish-blue coloration dehydrated beet, ultramarine blue for approximately orange coloration, b-carotene for approximately orange coloration, tagetes (for example, lutein) for roughly orange coloration, turmeric for approximately yellow coloration, turmeric oleoresin for approximately yellow coloration, roughly yellow turmeric, approximately yellow coloration for maize gluten flour, approximately red colorant paprika, oleoresin paprika powder for approximately red orange tinting, black iron oxide for approximately black tint, brown iron oxide for approximately brown tint, red iron oxide for approximately red tint, yellow iron oxide for approximately yellow tint, purple cabbage for approximately reddish red tint, carbon black for approximately black stain, approximately reddish cochineal extract, approximately yellow stain carrot oil, FD&C blue No. 1 (Bright Blue) for approximately greenish blue, FD & CNo blue. 2 (Indigotine) for approximately dark blue, FD&C No. 3 green (Fast Green) for approximately bluish green, FD&C No. 3 (Erythrosine) for approximately reddish blue, FD&C No. 40 (Allura Red) for approximately yellowish red coloration , yellow FD & CNo. 5 (Tartrazine) for approximately yellowish stain, FD&C No. 6 yellow (Sunset Yellow) for approximately reddish yellow stain, fruit juice concentrate for inherent stain (for example, orange juice concentrate for approximately orange stain), grape extract for bluish red color, xanthophylls (eg, broccoli extract) for approximately green coloration, vegetable juice for inherent coloration (for example, beet juice for approximately reddish coloration), riboflavin for yellowish green coloration, Orange B for approximately orange coloration, and octopus ink and squid to approximately black color. The wet pet food product comprises from about 0.00001% to about 10% by weight of the dichlorizer product. Preferably, the food composition comprises from about 0.0001% to about 5%, more preferably from about 0.001% to about 1%, more preferably from about 0.005% to about 0.1%, by weight. composition of said colorant. METHODS

Density Method

This method measures the density of food composition, compound material, solid food pieces, large particles, small particles and / or particulates. Density is determined via immersion in distilled water at 21.5 ° C. Using, for example, a Density Determination Kit available from Mettler-Toledo, Inc. Columbus, OH, USA.

Apparatus for measuring food composition density, compound material, solid food pieces, large particles, small particles and / or particulates via immersion in a fluid is described in the present invention. An analytical balance, accurate to at least 0.001 g, has removed the top loading balance plate. A structure is attached to the balance plate. If the analytical balance is equipped with a protection over the plate's perimeter, the protection is removed so that the same interferes with the placement of the plate and the structure on the balance load cell. The plate and frame mounts are placed on the balance load cell. A prostrate platform is placed on the plate without even touching the frame or plate. A beaker (eg 500 ml) is charged with distilled water at 21.5 ° C (eg 500 ml). The beaker and water are placed on the platform, preferably centralized, so that they do not touch the structure. Two sampling platforms are used in this step. The upper sampling platform (upper platform) is attached to the upper central and horizontal portion of the structure. The lower sample platform (lower platform) should be submerged deep enough that when a sample is placed on the lower platform, the sample is completely submerged. A thermometer is attached to the inner wall of the beaker. Once balanced, the distilled water temperature is recorded from the read thermometer. The tare weight of the analytical balance shall be determined.

If necessary, the beaker size, scale size and water depth can be adjusted for the weight and different sizes of composite material, solid food pieces, large particles, small particles and / or particulates.

i. Composite material, solid food pieces, large particles, small particles and / or non-floating particles

The weight of the composite material, solid chunks, large particles, small particles and / or particulates is determined when placed at each platform location. By use of shells with minimum compression force, the heterogeneous and / or homogeneous particles are placed on the upper sample platform. Weight is recorded as Weight of composite material, solid food pieces, large particles, small particles and / or air particulates (A). By the use of forceps with minimal compression force, the composite material, solid food pieces, large particles, small particles and / or particulates are removed from the upper sample platform, the analytical balance is tared, and the composite material is solid food, large particles, small particles and / or particles is placed on the lower sample platform so that it is completely submerged and rests freely on said lower sample platform. The composite material, the solid food pieces, the large particles, the small particles and / or the particulates are positioned so that they rest freely on the lower sample platform, so that the weight is supported by said platform. If the composite material, solid food pieces, large particles, small particles and / or particulates remain on the lower sample platform, their weight shall be recorded in distilled water (W).

ii. Composite material, solid food pieces, large particles, small particles and / or floating particles

If the composite material, solid food pieces, large particles, small particles and / or particulate matter float to the surface, they are removed from distilled water. The lower sample platform is replaced by a floating body sample platform. The floating body sample platform is perforated to allow trapped air to float to the water surface, but the perforations are smaller than composite material, solid food chunks, large particles, small particles and / or particulates. When the buoyancy of the composite material, solid chunks, large particles, small particles and / or particulates is greater than the weight of the floating body sample platform, it will need to be weighed by placing an additional weight on the upper platform, so that the floating specimen platform, the weighted upper platform, and the structure can act as a unit with no moving parts.

Tare the balance and conduct the density measurement as indicated above (i) for the composite material, solid food pieces, large particles, small particles and / or particulates. A new sample of composite material, pieces of solid food, large particles, small particles and / or particulates is chosen, and the step is repeated to determine and record their Air Weight (A) on the upper sample platform, then the balance and subsequent. immersed weight measurement (W), in W is now a negative number and is recorded as such.

The density of distilled water at 21.5 ° C is 0.999788 g / mL based on normal pressure conditions of 0.1 MPa (1 atmosphere) of E.W. Lemmon, M.O. McLinden and DGFriend, "Thermophysical Properties of Fluid Systems," in NIST Chemistry WebBook, NIST Standard Reference Database, No. 69, Publishers PJ Linstrom and WG Mallard, March 2003, National Institute of Standards and Technology, Gaithersburg, MD, USA, 20899 ( http://webbook.nist.gov).

The density of the composite material, solid food pieces, large particles, small and / or particulate particles is calculated as follows: density of the composite material, solid food pieces, large particles, small and / or particulate particles (g / ml) = distilled water density χ [(A) / (AW)] Volume determination method

Volume is calculated based on the first major relationship between density and mass. Using the values obtained from the Density Method discussed above, one can calculate the Volume of the composite material, solid food pieces, large particles, small particles and / or particulates as described in said Method.

The volume is calculated as follows: volume of compound material, solid food pieces, large particles, small and / or particulate particles (mL) = (A) (g) / density of compound material, solid food pieces, large particles, small particles and / or particulates (g / mL) Electroconductivity method

Electroconductivity is the physical property of a food composition, including composite material, solid food pieces, large particles, small and / or particulate matter, and filler, which determines its ability to conduct electricity and is expressed in Siemens perimeter (Siemens / m). This physical property depends on temperature, and needs to be measured over a range of temperatures to determine the interdependence of conductivity to temperature for a given food composition. To determine the electroconductivity of a food composition, the composite material, the solid food pieces, the large particles, the small particles and / or the particulates and the filler are heated to specific temperatures in the range of 5 ° C to 85 ° C. Exact temperatures, voltages, and electrical currents (in Amps) are recorded according to the following procedure. Conductivity is calculated based on the current, current, and sample size according to the equation described below and then plotted versus the recorded temperature to generate a conductivity versus temperature curve. An example of a suitable experimental and measuring method for determining the electroconductivity of a food composition is described below (Tulsiyan, P., M.S. Dissertation, Ohio State University, Columbus, Ohio, USA, 2005).

The electroconductivity measuring device800 using ohmic heating units (441, 442 and 443) is shown in Figure 8. A base 810 made of acetal was constructed, in which ten 815 electrodes are embedded. The electrodes are made of titanium and coated with platinum. An 820 aluminum upper part contains 10 8 electrodes. Ohmic heating units 835 are constructed from an amorphous thermoplastic imide polyether, Ultem ™ (GEPlastics, Pittsfield, MA, USA). These units 835 have a cylindrical sample chamber 830 running through their center, which can then be disposed between the base 810 and the dotopo electrodes 825. A thermocouple opening 840 is made in the center of unit 835 to allow temperature measurements. Plexiglas ™ 845 acrylic side bars are bolted to the 810 deacetal base to support the 820 aluminum top.

Wiring diagram 900 is shown in Figure 9. A 910 thermocouple (Cleveland Electric Laboratories, Twinsburg, OH, USA) is used to measure the temperature of the sample in the geometric center of the solid food piece or, in the case of filling, in the geometric center of the heating unit 835. The ohmic units 835 have been connected to an electromagnetic switch 920, which is connected to a 925 power source, controlling the order in which the 835 units are heated. 930 (OhioSemitronics, Hilliard, OH, USA) and 935 current (KeithleyInstruments Inc., Cleveland, OH, USA) voltage transducers are used to measure voltage in all samples, and current passing through them. A 940 data collector (Campbell ScientificInc., Logan, UT, USA), connected to a 945 computer is used to obtain voltage, current, and temperature data at constant time intervals. Thus, ten food samples could be used for operation at above atmospheric pressure, so that electroconductivity can be measured under sterilization temperatures.

Cylindrical solid samples are prepared by using a slicer and a set of corkscrews. The samples are cut to 0.79 mm in length and 0.78 mm in diameter, which are the same dimensions as the sample chamber. The samples are scalded in water at 100 ° C for 7 minutes for pre-shrinkage, avoiding shrinkage during ohmic heating which in turn could lead to a loss of contact with the electrodes. The samples are placed in the sample chamber of the heating units and are arranged between the electrodes. A thermocouple is then inserted into the unit through the para-thermocouple port, each sample being heated to a temperature of 140 ° C using 60 Hz alternating current and generally 15 V to 25 V voltage. In some cases higher voltages are required for reach the required temperature. This requirement is due to higher than normal conductivity in the sample. Temperature, voltage and current are continuously measured and recorded using the data collector connected to the computer.

Liquid samples, such as fillers, sauces, broths and oils, are poured into the sample chamber to test their conductivity up to 140 ° C via thermal heating using the same procedures used for solid samples.

The electroconductivity of the samples is calculated by using the unit dimensions, voltage and current using the following formula:

<formula> formula see original document page 42 </formula>

on what:

σ = sample electroconductivity (S / m) L = sample length (m) I = current passing through the sample (A) A = sample cross-sectional area (m2) V = sample voltage (V)

Electroconductivity is plotted against temperature to produce its electroconductivity-temperature curve. The curves of all samples of a component are plotted on the same graph to understand the variations involved in its electroconductivity. The accuracy of each electrode set is also tested by calculating the electroconductivity of three different calibration solutions (standard solutions for conductivity 0.8974 S / m, 1.2880 S / m and 1.5000 S / m, Oakton Instruments, Vernon Hills). , IL, USA). The maximum difference between the measured value and the reference value for any heating cell is ~ 8.5%. The temperature at the center of the sample is used as the representative value and is assumed to be spatially uniform due to the small sample size.

Thermal conductivity / resistivity

Thermal conductivity is the physical property of a food composition that determines the same heat conduction capacity, expressed in Watts / meter ° C.

Thermal conductivity (K) and resistivity (R) of composite material, solid food pieces, large particles, small particles and / or particulates were measured using a Decagon Devices thermal property meter (Pullman, WA, USA). ), model KD2 under normal conditions. KD2 measures thermal conductivity and resistivity at the same time in one measurement.

The KD2 sensor needle is fully inserted into each sample of composite material, solid food pieces, large particles, small particles and / or particulates. This sensor needle contains both a heating element and a thermistor for monitoring the temperature sample. The controller module contains a battery, a 16-bit converter / AD converter, and a power control circuit. When the instrument is activated, it first balances for 30 seconds to ensure stable sample temperature. Once balanced, the device automatically begins its 30-second warm-up cycle, which is controlled by the device microprocessor. The warm-up cycle is immediately followed by a 30-second cooling / monitoring cycle. OKD2 measures the temperature change during a 30-second cooling cycle by storing the processor data. At the end of the cooling cycle, the meter computes the thermal conductivity and resistivity of the composite material, solid food pieces, large particles, small particles and / or particulates, and this data is recorded.

The KD2 meter automatically calculates its values for thermal conductivity (K) and resistivity (R) by monitoring heat dissipation from an in-line heat source. Thermal conductivity can be calculated by the following equation:

<formula> formula see original document page 44 </formula>

where K = thermal conductivity (W In-1C "1),

Q = heat flow rate (W),

L = distance (m),

A = area (m2),

ΔΤ = temperature difference (° C).

Thermal resistivity (R) is the reciprocal thermal conductivity, being described by the following equation:

R = L / k

on what:

R = thermal resistivity (m2C / W),

L = represents the thickness of the material (m),

K = represents the conductivity of the material (W / mC),

The theory corresponding to the exact equations used by KD2 can be found in the "KD2: ThermalProperties Analyzer Userfs Manual" version 1.7 (DecagonDevices, 2006, pages 17 to 20), and are based on the following:

K = q / Anm

on what:

K = Thermal conductivity of the medium (W m-1C-1),

q = Known energy supplied to the heater,

m = Angular coefficient at temperature change (0C). Method for determining viscosity

Shear Index (n) and Consistency Value (K) are known and acceptable means for reporting the viscosity profile of liquids with a viscosity that varies with respect to the applied shear rate using a power law model. The method is applicable for rheological characterization of the charge that includes meat dips, sauces, oils, broths, melted fats and irreversible gel solutions.

Viscosity (η) can be measured by applying its shear stress and measuring the shear rate by using a rheometer such as an TA Instruments AR2000 (TA Instruments, New Castle, DE, USA19720). Viscosity is determined at different shear rates as follows.

Samples are obtained from a food composition as follows: (i) for fillers at room temperature, the fill fraction is separated as the composition passes through a US # 20 sieve (ASTME specification, 850 mm square openings). To capture the load passing through the US # 20 sieve, a plastic bag is loosely fitted between the US # 20 sieve and the plate (non-perforated solid full height plate). A minimum of force is preferable to promote separation by US # 20 sieve, but for a viscous fill (more than 1 Pa-s at 25 ° C and at a shear rate of 0.2 inverted seconds (L / s)), a 1 minute cycle with Ro- Tap (as above in Abrasion Test). The filler is collected in the plastic bag-lined tray below the US # 20 sieve and the plastic bag is removed as a filler and sealed to prevent moisture loss.

For measurement, a parallel plate geometry 40 mm in diameter and spanning 1.25 mm is used, unless there are components larger than 0.25 mm, in which case a span of 2.5 mm is used. Using a spatula, a filling sample is loaded onto the rheometer base plate at 25 ° C, the gap is obtained and the excess fill off the top of the measurement geometry is removed and locked. top plate in position during removal of sample excess. The filler sample is equilibrated with the baseplate temperature for 2 minutes. A pre-shear step comprising 15 seconds shear is performed at a shear rate of 50 inverse seconds (L / second). As is well known by the skilled person, the shear rate with a placaparalel geometry is expressed as the edge shear rate, which is also the maximum shear rate. After the pre-shear step, the measurement is performed, which includes increasing the tension from 0.01 Pa to 1000 Pa over a 5.0 minute interval at 25 ° C, while collecting 125 points of viscosity data in progression. linearly evenly spaced. A shear rate of at least 300 L / s is obtained on the test, or the test is repeated with a fresh filler sample of the same component, with a final stress value, maintaining the same stress increase rate over time until A shredding rate of at least 300 L / s is obtained during the measurement period. During the measurement, observe the sample to make sure that the area below the upper parallel plate is not evacuated from the sample anywhere during the measurement, or repeat the measurement until a sample remains throughout the test. The results are adjusted to the deletion power model by selecting only the data points between shear rates from 10 to 300 L / s, viscosity in Pa-s, shear rate in L / s, and using a square regression. viscosity logarithm minimums versus the shear rate logarithm, to obtain the values of K and η according to the Power Law equation:

η = K (γ ') (n_1)

The value obtained for the log-logé angular coefficient (n-1), where n is the Shear Index (dimensionless) and the value obtained for K is the Consistency Value, expressed as Pa-s units ".

Total moisture content method

The method involves the analysis of the total moisture content present in the food composition. The analysis is based on the procedure described in method AOAC 930,15 and method AACC 44-19.

A sample of the food composition is prepared by taking a unit volume, for example 375 grams of composition, and homogenizing it in a food processor to achieve uniform consistency, such as a folder. A portion of a food composition larger than 375 grams would be subdivided to create equal representative fractions of the whole so as to obtain a sample of 375 grams.

Individual samples of the food composition paste are taken in triplicate in a volume less than or equal to 100 ml and individually sealed in 100 ml Nasco Whirl-Pak ® containers (FortAtkinson, WI 53538-0901). During the Whirl-Pak sealing process, excess air is manually evacuated from the container shortly before final closure, thereby minimizing container clearance. Whirl-Pak ® is closed according to the manufacturer's instructions - firmly folding the bag more than three (3) times and flaps over 180 degrees.

All samples are refrigerated at 6 ° C for less than 48 hours prior to analysis for moisture determination.

For total moisture analysis, the weight of each tare can and moisture absorbent lid is recorded as 0.0001 g. Moisture-absorbing cans and lids are handled using clean, dry forceps. Moisture-absorbing cans and lids are kept dry by a desiccant in a sealed desiccator. A Whirl-Pak ® containing one sample is unfolded, and a 2.0000 +/- 0.2000 gram sample is weighed into the discovery moisture absorbent can. The weight of the sample in the moisture absorbent can is recorded. The lid is placed on top of the moisture absorbent can in an open position to allow moisture loss, but contains all other materials during drying by hot air oven. The lid and the moisture absorbent can charged with the sample are placed in a hot runner operating at 1350C for 6 h. Time is tracked using a countdown timer.

After drying, the can is removed from the oven and the dry cap is placed on top of the can using a tongs. The covered moisture-absorbent can containing the dried sample is immediately placed in a desiccator to cool. The sealed desiccant is loaded below the active desiccant platform. Once cooled to room temperature, the moisture-absorbent can covered with the dry sample is weighed to 0.0001 g, and the weight is recorded. The total moisture content of each sample is calculated using the following formula:

Total Moisture Content (%) = 100 - (can weight, lid and sample after drying - empty can and lid weight) χ100 / initial sample weight

EXAMPLES

The following examples further describe and demonstrate the embodiments within the scope of the present invention. The examples are provided for illustration purposes only and should not be considered as a limitation of the present invention as many variations thereof are possible without departing from the scope and scope of the invention. <table> table see original document page 51 </column> > </row> <table> <table> table see original document page 52 </column> </row> <table> <table> table see original document page 53 </column> </row> <table>

Examples 1 through 5 and 9 through 12

Examples 1 to 6 and 9 to 12 may be made as follows. All Type (X) ingredients can be prepared as a dry batch by conventional dry mixing. Animal protein (salmon, kangaroo, beef, chicken), Type (Y) ingredients can be frozen until used and ground in a grinder. of conventional meat through an orifice grinding plate having a diameter of 9.5 cm.

All Type (Y) ingredients may be prepared as a wet batch by conventional mixing, the temperature of which shall not exceed 0 ° C during mixing. Mix the Type (X) dry batch and all Type (Z) ingredients in the batch. Type (Y), using conventional mixing techniques, the temperature of which must not exceed 0 ° C during mixing. From here, meat fluid spreads will be the X + Y + Z mixture.

The meat slurry can be shaped to form strands measuring 15.8 mm χ 15.8 mm χ 1,000 mm by using an extruder with an extrusion die plate and a hole measuring 15.8 mm χ 15.8 mm. The extrusion equipment (Food Technology B.V., Holland Seal, or equivalent) may be integrated into a steam tunnel fitted with continuous and sequential belts (Food Technology B.V., Holland Seal or equivalent).

Examples 1, 2, 3, 4 and 5 may use various sources of animal and plant protein to comprise heterogeneous particles. In addition, Example 2 may use vegetables in heterogeneous particles.

Examples 6, 7 and 8 may use various ingredients which may comprise, but are not limited to, homogeneous or heterogeneous particles. The method and preparation of these ingredients are common in the industry providing them.

Examples 9 to 12 may use hydrocolloid and / or gum systems to administer the moisture content of heterogeneous particles, such systems or combinations thereof being non-limiting. Examples 6 to 8 and 13 to 15

Examples 6,7,8,13,14 and 15 may use an animal protein commercial source as homogeneous or heterogeneous particles. Mackerel, beef or chicken are minced into solid food chunks using commercial slicing / dicing equipment with a volume of 2 ml.

Examples 16 to 24

<table> table see original document page 55 </column> </row> <table>

Examples 16, 19 and 22 are the physical properties that can be used to produce the compositions of the present invention which comprise composite material comprising pieces of food, the composite materials comprising chicken for the most part.

Examples 17, 20 and 23 are the physical properties that can be used to produce the compositions of the present invention which comprise composite material comprising pieces of food, the composite materials comprising mostly beef. Examples 18, 21 and 24 are physical properties. which may be used to produce the compositions of the present invention which comprise composite material comprising pieces of food, the composite materials comprising fish for the most part.

The natural pH range for chicken products from about 5.5 to 6.4, for beef products is from about 5.3 to 6.2, and for fish products is about 6.1 to 8.2. However, it is not uncommon to use acidic materials to lower the pH of products, as a way to optimize stability, taste, texture, etc. Other ingredients may also affect the pH of the product, including fruits and vegetables, which tend to have the following natural pHs: carrots from about 4.9 to 6.3, tomatoes from about 3.9 to 4.7, and beets from about 4.9 to 5.8.

<table> table see original document page 56 </column> </row> <table> Examples 25 to 27 are examples of typical conditions that can be used to sterilize the food compositions described in Examples 1 to 24.

It should be understood that each maximum numerical limit mentioned in this specification includes each of the lower numerical limits, as if such lower numeric limits were expressly recorded in this document. Each minimum numerical limit mentioned in this descriptive report includes each of the upper numerical limits, as if such upper numerical limits were expressly recorded in this document. Each numerical range mentioned in this descriptive report includes each narrower numeric range that is within that broader numerical range, as if such narrower numeric ranges were expressly recorded herein.

All parts, ratios, and percentages in the present invention, the specification, the examples, and the claims are expressed by weight, and all numerical limits are used to the standard degree of accuracy allowed by the art, unless otherwise indicated.

All documents cited in the Detailed Description of the Invention are, in their relevant part, incorporated herein by reference. Citation of any document shall not be construed as an admission of this prior art with respect to the present invention. If any meaning or definition of a term in this written document conflicts with any meaning or definition of the term in a document incorporated by reference, the meaning or definition assigned to the term in this written document shall take precedence.

Claims (15)

1. Food composition prepared by a sterilization method, characterized in that it comprises the steps of: (a) obtaining a food composition, (b) passing an electric current through said composition, (c) maintaining a voltage range by means of electric current adjustment; It is understood that said composition comprises a material composed of a volume of from 0.001 ml to 16 ml. Food composition according to claim 1, characterized in that said composite material is selected from the group consisting of chunks, large particles, small particles, particulates, as well as combinations thereof, of solid food, said composite material having a selected shape of the group consisting of cubic, spherical, geometric, axially elongated, rectangular, strings, strips, slices, flakes and combinations thereof. Food composition according to claims 1 and 2, characterized in that said compound material is selected from the group consisting of animal protein, vegetable protein, farinaceous matter, vegetables, fruits, pasta, fat, oils, binding agents and combinations of the same. same. Food composition according to any of the preceding claims, characterized in that it further comprises a filler having an electroconductivity of 0.5 Siemens / m to 9.0 Siemens / m, wherein said filler is selected from the group consisting of broth , gel, gelatin, meat jelly, water, sauce, broth, gas, extracts, brine, soup, steam and combinations thereof. Food composition according to any one of the preceding claims, characterized in that said volume is from 0.008 ml to 12 ml, preferably from -0.064 ml to 8 ml, preferably from 0.125 ml to 4 ml. preferably from 0.25 ml to 0.2 ml. Food composition according to any one of the preceding claims, characterized in that said voltage range is 5 V to 350 V. Food composition according to any of the preceding claims, characterized in that it provides a wet composition. 8. Kit comprising a food composition prepared by a sterilization method comprising the steps of: (a) obtaining a food composition, (b) passing an electric current through said composition, (c) maintaining a range voltage by adjusting the electric current; said composition comprising a composite material having a volume of 0.001 ml to 16 ml. Kit according to claim 8, characterized in that it further comprises a set of instructions. Kit according to Claim 8, characterized in that it further comprises a filler. Kit according to Claims 8, 9 and 10, characterized in that it further comprises an additional food composition. Commercial article, characterized in that it includes: a container comprising a food composition prepared by means of a sterilization method comprising the steps of: (a) obtaining a food composition (b) passing an electric current through said composition; maintain a voltage range by adjusting the electric current; said container having instructions for dispensing said food composition, comprising instructions for opening said container, transferring said food composition from said container and closing said container. Commercial article according to claim 12, characterized in that it optionally includes the disposal of said container. Commercial article according to claims 12 and 13, characterized in that the composition comprises a material composed of a volume of from 0.001 ml to 16 ml. Food composition according to any of the preceding claims, characterized in that it further comprises a selected component of the group consisting of flavorings, seasonings, salts, colorants, time-release compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, modifiers. aroma and combinations thereof.